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Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ
"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse."
--Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's One Plate at a Time
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk."
--Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS
"Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you."
--Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine
"Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were skillful techniques and remarkable flavors. Great grilling starts here!"
--Chef Charlie Trotter, Chicago
"Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves."
--Mike Mills four-time World Champion,Memphis-in-May BBQ competition
--Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's One Plate at a Time
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk."
--Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS
"Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you."
--Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine
"Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were skillful techniques and remarkable flavors. Great grilling starts here!"
--Chef Charlie Trotter, Chicago
"Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves."
--Mike Mills four-time World Champion,Memphis-in-May BBQ competition
368 pages, Hardcover
First published April 22, 2005
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Displaying 1 - 3 of 3 reviews
June 18, 2017
Great book for the grill. It's useful for quick meals with a fancy side to them. Good explanations to go along with the recipes.
December 3, 2021
Good ideas!
May 10, 2013
This was a 5 star for me. I've seen BBQ books that I've liked better just because I'm a Kansas City girl and was raised on a certain (best) kind of BBQ which isn't really in this book much. The great thing was the scope and range of recipes from beginner to expert and also from sauces, marinades, appetizers, and sides, to main courses and desserts. I would cook a lot of these and they all looked good. Plus in the beginning is a reminder on how to use the grill different ways to cook different things, which I really liked.
Displaying 1 - 3 of 3 reviews